Delicious the night you make it and even better as leftovers for lunch the next day, there’s good reason why this pumpkin slice recipe is one of our most popular. As well as pumpkin, it’s packed with spinach, feta and zucchini, all bound together by eggs for a colourful and filling meal. Serve with salad and crusty bread.
Ingredients
Method
Preheat oven to very hot, 220°C. Line a large baking dish with foil. Lightly grease an 18 x 28cm slab pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.
Toss pumpkin, zucchini and onion in prepared baking dish with oil, season to taste and spread out. Bake for 15-20 minutes, or until vegetables are golden and tender. Remove from oven. Toss with spinach.
Place vegetables in slab pan and spread out. Sprinkle evenly with feta.
In a large bowl, whisk together eggs and milk and season to taste. Pour over vegetable mixture.
Bake for 30-35 minutes, until set. Set aside for 10 minutes. Serve with salad and crusty bread.
How do you slice pumpkin?
The shape and thick skin on some pumpkins means it is important you start with a strong, sharp knife and secure chopping board that won’t move around as you slice into the pumpkin. Then, cut it into sections, always making sure your fingers are away from the knife and the chopping board won’t move.
Some people will insert a thick knife, point-first near the centre of the pumpkin, then make slices from there. Others may prefer a sturdy serrated knife they can saw through sections with. And for butternut or other longer pumpkins, you could top and tail it, cut it in half, then peel it before cutting it into rounds (and de-seeding it). Basically, there are lots of different methods but the most important thing is to put your safety first.
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